CZ2002833A3 - Method for surface treatment of fresh meat - Google Patents

Abstract

The invention relates to a method for surface treatment of fresh meat, whereby the meat is treated with a collagen-based hydrocolloid, especially gelatin, animal glues, collagens, caseins, whey proteins and/or hydrolyzates thereof, in addition to mixtures thereof. According to the invention, loss in weight of the meat during storage is prevented by the exuding droplets of the freezing juice. According to the invention, the meat is treated preferably with 0.2 to 1.5 % by weight of hydrocolloid in relation to the weight of the meat. All sorts of meat entering the human food, especially mammalian and poultry meat and fish can be treated with this method.

Description

Method of surface treatment of fresh meat

The present invention relates to a method of surface treatment of fresh meat, to the use of hydrocolloids in the treatment of the surface of fresh meat and fresh meat treated with a solid nydrocolloid.

BACKGROUND OF THE INVENTION

In the history of mankind, it has long been known to maintain the shelf life of freshly slaughtered meat for extended periods of time using saline or brine (so-called pickling) and to ensure the long-term unchanged quality of meat for human consumption. Other long-known methods are, for example, smoking and drying.

However, such preservation changes the treated meat so that it can no longer be described as fresh meat.

Currently, consumers prefer fresh meat, since in the meantime storage techniques, such as cold storage and freezing followed by thawing, have also become accessible to everyone.

The quality of fresh meat for human consumption is significantly influenced by the storage parameters, such as temperature and humidity, in particular after the storage techniques after slaughter and cutting.

From Marggrander and Hofmann, Fleischwirtschaft 77, pp. 19-20. 1997., it is known to maintain the quality of fresh meat in large pieces.for prolonged storage, it is known to spray the meat products with a gelatin solution to form a gelatin film.

This film impedes the access of oxygen to the surface of the meat. so that the oxidation processes causing the rancidity are suppressed. This film at the same time prevents freezing stains during long-term cold or freezing storage and reduces the weight loss due to drying of the meat.

Similarly, from Villegas et al., Fleischwirtschaft 4/99, pp. 86-89, where gelatin surface coverage is also described as a good barrier to oxidation, it is known that meat products treated in this way exhibit reduced oxidation and only slight deterioration in color. longer storage.

Especially in packaged cuts, consumers prefer a tasty, mostly pink or, in poultry and fish, white appearance of pieces of meat that do not contain any blood residues and whose consistency should be still solid.

However, subjective deterioration for consumers is often caused by the loss of fluid (so-called dripping juice) and water mixed with blood during storage, particularly during the freezing and thawing process or during cold storage, and the surface of the meat visually makes a poor impression . This ultimately leads to the fact that the consumer does not like to buy such meat, in particular already cut pieces, and therefore often has to be further processed into less valuable products, such as animal nutrition products.

By applying the gelatin film described above, the problem associated with the dripping of the juice cannot be solved without changing the outer summary of the features, thereby losing the character of the fresh meat.

One known measure for optically improving the presentation of portioned fresh meat in supermarkets is to use interposed layers of pulp in packages that can absorb the resulting dripping juice. However, this leads to these

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inserts of pulp .. Due to leaking fluid containing blood, they often make the consumer less appetizing.

It is therefore an object of the present invention to provide a method of surface treatment of fresh meat, in which the dripping juice can not only be sucked in, such as by using interposed layers of pulp, but can also prevent the formation of dripping juice.

SUMMARY OF THE INVENTION

This object is achieved by the method described above by treating the meat with a solid hydrocolloid.

By treating the meat with a solid hydrocolloid it is meant that the solid hydrocolloid is preferably uniformly applied to the surface of the meat by methods known per se, such as by dusting.

A smaller amount of hydrocolloid is generally sufficient to achieve the effect of the invention. By treating the fresh meat with the solid hydrocolloid of the invention, the optical appearance and the haptic properties of the product do not substantially change, so that the consumer cannot practically detect any difference between the fresh and untreated fresh meat.

. . Surprisingly, the treatment of the meat with a solid hydrocolloid, in which the meat may be in portioned pieces or even as minced meat, surprisingly allows, during storage, such as cold storage or freezing and thawing, the formation of dripping juice can be severely suppressed or even this dripping juice can be largely prevented without changing the appearance of fresh meat.

Reducing the loss of dripping juice is associated with the minimization, loss of weight of the · tare, which allows to reduce the commonly required increased weight of meat, while

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storage also follows the weighed weight printed on the packaging label.

It is possible to reduce the increased weight of fresh meat by up to 3 to 5 wt. due to the net weight of the meat, so that an economically significant increased income is provided to the meat processing and / or meat packaging plant due to the weighting of the meat.

The solid hydrocolloid treatment also allows the liner to be drained from the pulp web, thereby also saving costs and avoiding the disgusting appearance of the pulp web contaminated with bloody meat juice, so that, for example, the packaged meat is more palatable to the consumer.

In addition, as a result of the solid hydrocolloid treatment of the meat, the meat retains its natural color and retains its appetizing appearance.

Particular advantages have the method according to the invention in portioned meat. It is naturally possible for large pieces of meat, fish or poultry meat to be treated in this way, thus becoming longer durable. However, with respect to the main buyers, namely consumers in supermarkets or meat stores, who buy meat for daily consumption, the focus of the method of the invention is in the processing of portioned goods. This also includes pre-manufactured minced meat.

The treatment is preferably carried out with a finely divided hydrocolloid. The term "finely divided" means a granulate or powder with an average grain size significantly less than 1 mm. The finely divided hydrocolloid allows the use of smaller amounts of hydrocolloid and covering a larger surface area of the meat. In addition, the effective surface area of the hydrocolloid increases. In addition, the taste of the meat by the hydrocolloid is least influenced by the fine grinding of the hydrocolloid.

Particularly high effects are achieved by the use of spray-dried hydrocolloid materials.

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The small grain size of the hydrocolloid also allows simple meat processing, which is in the form of small pieces or minced meat.

A particular advantage is that the hydrocolloid is in powder form. Since the hydrocolcides are produced in powder form in all of the processes known to date, they can therefore be used without further expensive and intensifying processing steps.

The average particle size of the hydrocolloid powder is preferably less than 0.2 mm, more preferably in the range 0.05 to 0.15 mm.

The hydrocolloid is preferably a hydrocolloid based. collagen such as gelatin, animal glue, collagen, casein, whey proteins and / or hydrolysates thereof, as well as mixtures thereof. This ensures that hydrocolloids are standard hydrocolloids that are easy to manufacture and inexpensive, and thus do not incur any additional costs for the meat processing plant.

Preferably, the meat is treated with 0.2 to 1.5 wt. hydrocolloid. Already by 0.2 wt. the hydrocolloid achieves satisfactory binding of the meat juice. It is also possible to use more than 1.5% by weight, but this is less meaningful from an economic point of view due to excessive consumption of the hydrocolloid and the meat taste may slightly deteriorate due to the excessive addition of the hydrocolloid.

In another preferred embodiment, the meat is treated with 0.5 to 0.9 wt. hydrocolloid due to the weight of the meat. Within this range, an optimum balance is achieved between the binding of meat juice and the economically advantageous amount of hydrocolloid.

The method of the invention can be applied to meat from mammals, such as beef, pork, lamb, or game meat. This method makes it possible to treat all edible species of mammal meat against loss due to dripping juice, which can thus be delivered in a tasty form for human consumption.

In this case, it is preferred that the hydrocolloid is made from animal collagen from mammals. This ensures that no possible alienation of meat flavor due to hydrocolloids from raw materials that are foreign to the meat is avoided.

In another preferred embodiment, the meat is poultry meat. By the method according to the invention, all kinds of poultry which are accessible to human consumption can be treated against the drip loss.

It is the poultry skin that often gets a disgusting appearance due to leaking dripping juice when stored for a long time. The meat often has a glassy and watery effect on the consumer. These disadvantages are almost completely eliminated by the process according to the invention.

In any case, it is preferable to select a hydrocolloid with the weakest possible inherent taste. Of course, other collagens having a stronger inherent taste may also be used in this case, but under these circumstances it may lead to the alienation of the taste of the poultry, so in this case highly pure collagen is preferred due to the sensory properties of the product.

In a further preferred embodiment, the meat of the method according to the invention is fish meat The fish is often frozen during prolonged storage and then loses very much water during thawing and therefore need a more expensive treatment than the above-mentioned types of meat before consumption. With the method according to the invention, all fish can be treated in an accessible manner for human consumption, and in particular the problem of extremely high juice leakage, which occurs precisely in fish, can be almost completely avoided by the subsequent costly treatment.

Preferably, in this case, a hydrocolloid having the weakest possible taste is chosen. Because the fish have a distinctive, inherent taste, in this case it is due to sensory

The properties of the process according to the invention favored the use of highly pure collagen. Naturally, other less flavor-neutral hydrocolloids may also be chosen, but in that case the taste of the fish may be stolen.

However, the use of hydrocolloids, which are derived from plant raw materials, is also possible in all of the aforementioned types of maize, as these are often more neutral in taste than collagen derived from poultry, animals or fish. It is also possible to use a mixture of hydrocolloids based on animal and vegetable raw materials. The mixing ratio can be freely selected. It is only influenced by sensory properties, such as more extensive preservation of the typical taste of fish products, and will vary individually depending on the type of meat and hydrocolloid.

The use of hydrocolloids made from animal and plant starting products in surface treatment advantageously enables loss of dripping juice loss in fish meat. In order to optimize the taste, the hydrocolloid can be adapted to the respective meat by selecting the starting product. when mixtures of different hydrocolloids, for example of plant and animal origin, are also contemplated according to the intended use.

The following examples illustrate the method of the invention.

The percentages by weight refer always to the total net weight of the fresh meat.

DETAILED DESCRIPTION OF THE INVENTION

Example 1: Beef

The portioned beef steak shows a loss due to the dripping of the juice of 5.7% by weight in a normal cold storage at +2 ° C to + 4 ° C over 5 days.

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The portioned beef steak is dusted with 0.6 wt. spray-dried gelatin powders (mean particle size less than 0.2 mm; 90% by weight with a particle size in the range 0.05 to 0.15 mm). The measured loss due to the dripping of the juice after cold storage at a temperature of +2 ° C to + 4 ° C for 5 days is 0.3% by weight.

This corresponds to an increased yield of recoverable fresh meat of 5.4 wt.

Example 2: Beef

Beef stew shows a loss due to the dripping of the juice of 5.4% by weight in a conventional cold storage at +2 ° C to + 4 ° C for 5 days.

The same amount of beef goulash was adjusted by admixing 0.5 wt. spray-dried gelatin powder (as in Example 1) according to the method of the invention, wherein the loss due to the dripping of the juice after refrigerated storage at +2 ° C to +4 ° C for 5 days is 0.8% by weight.

This corresponds to an increased yield of recoverable fresh meat of 4.6% by weight.

Example 3: Pork

Sliced pork cuts show a loss due to dripping of 4.3% w / w juice in normal cold storage at +2 ° C to +4 ° C during 5 days.

The pork cutlet was dusted according to the process of the invention with 0.6 wt. spray-dried gelatin powder (as in Example 1). After refrigerated storage at +2 ° C to +4 ° C for 5 days, the drip loss is 0.1% by weight.

This corresponds to an increased yield of recoverable fresh meat of 4.2% by weight.

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Example 4: Poultrymeat

Portioned cutlet of turkey meat shows a loss due to the dripping of the juice of 3.0% by weight in a normal cold storage at +2 ° C to + 4 ° C during 5 days.

Portion of cutlet of turkey meat treated by the process according to the invention by dusting 0.6 wt. spray-dried gelatin powders (as in Example 1) show, after refrigerated storage at +2 ° C to + 4 ° C for 5 days, a 0.5% w / w loss due to juice drip.

This corresponds to an increased yield of recoverable fresh meat of 2.5 wt.

Examples 5 to 44

Based on the following examples in which pork schnitzel and pork stew are used as fresh meat, the advantages of the invention are compared for various types of hydrocolloids.

The other hydrocolloids used in this process were used in powder form with a particle size <0.1 mm and alternative hydrocolloids are also mentioned in the following:

xanthan, as an example of hydrocolloids, which are obtained from microorganisms.

Examples of hydrocolloids from marine plants:

agar-agar, ............................................

alginate and carrageenan. _C

Examples of hydrocolloids from agricultural plants: acacia, cellulose derivatives (e.g., carboxymethylcellulose), guar meal, apple pectin and carob meal.

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Finally, collagen was used once again for comparison in some Reference Examples, as already used in Examples 1 to 4).

In doing so, a series of experiments for refrigerated storage was carried out, and a series of experiments for freezing storage. ·

In cold storage, fresh meat products were stored at +2 to +4 ° C in a refrigerator for 5 days.

The following conditions were maintained during freezing storage:

shelf life: 30 days; temperature: -20 to -24 ° C in the freezer. The deep-frozen samples were gently thawed in a refrigerator at +2 ° C to +4 ° C.

The pork cuttings were dusted with the hydrocolloid in the amount shown in the table. For pork stew, this amount is mixed with pieces of meat.

The results of the experiments of Examples 5-44 are summarized in Tables 1-8. All percentages are percentages by weight of fresh meat.

Table 1

Schnitzel Fresh meat Example Attempt to reorder - storage (Five days) Navážka Konečná ' mass Loss in du with 1 eye dripping of juice Hydrocolloid g. O. O AND Control 253, 4 247.2 6.2 2.5 5 Xanthan 0,6% 316.1 313, 9 2.2 0.9 6 Agar-agar 0.6% 323.8 320.9 2.9 0.9 7 Karagen 0,6% 351, 7 348, 9 2.8 0.8 8 - Guar flour 0.6% 321, 1 318.7 2,4 ..... ' 0/7 9 Gum arabic 0,6% 335.2 331.1 4.1 1,2 10 Apple pectin 249, 4 245, 5 3.9 1.5

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Table 2

Pork goulash Fresh meat Example Pokus za chladíren- with keel on storage (Five days) Navážka Final mass Loss as a result dripping of juice Hydrocolloid G O, 'O (B) Control 326.7 320, 9 5.8 WHAT r ~) 11 Xanthan 0,6% 337.9 333, 5 4.4 1,2 12 Agar-agar 0.6% 353, 0 350.8 2.2 0.6 13 Karagen 0,6% 340, 6 337.3 3.3 0, 9 14 Guar flour 0.6% 355.2 351.2 4.0 1.1 15 Dec Gum arabic 0,6% 324.5 321.3 3.2 1.0 16 Apple pectin 337.2 333.4 3.8 1.1

Table 3

Schnitzel Fresh meat Example Attempt for freezer -storage (30 days) Navážka Final mass Loss as a result dripping of juice Hydrocolloid G O. O Control 198.4 188.4 10, 6 5, 2 17 Xanthan 0,6% 314.9 309.9 5., 0 1.6 18 Agar-agar 0.6% 223.8 319, 9 3.9 1.7 19 Dec Karagen 0,6% 290.2 286, 9 3, 3 1.1 20 May Guar flour 0.6% 311.7 309, 5 2.2 0.7 21 Gum arabic 0,6% 2 62.8 256, 9 5.9 2.2 22nd Apple pectin 221.7 214, 9 6.8 2.2

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Table'4

Pork goulash Fresh meat Example Pokus za mrazíren- storage (30 days) Navážka Final mass Loss as a result © Dripping Juice Hydrocolloid G O, O D Control 269.7 2 60, 1 9, 6 3, 6 23 Xanthan 0,6% 343.6 340.9 2.7 O 00 24 Agar-agar 0.6% 340, 6 337.5 3.1 0, 9 25 Karagen 0,6% 347.7 345.1 2.6 0.7 26 Guar flour 0.6% 346, 1 342.4 3.7 1, 1 27 Mar: Gum arabic 0,6% 355.4 353.1 2.3 0.6 28 Apple pectin 335.2 331, 3 3.9 1,2

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Schnitzel Fresh n lasso Example Pokus za chladíren- storage (5 days) Navážka Final mass Loss as a result dripping of juice Hydrocolloid G O O E Control 213.2 207.6 5, 6 2.7 29 Reference 0,6% collagen 163, 3 162, 8 0, 5 0, 3 30 0.6% alginate 244.1 240.3 3, 8 1.4 31 0.6% carob meal 240.7 238.2 2.5 1.0 32 0,6% carboxymethyl- cellulose 273.8 270, 1 3.7 1.3

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Table 6

Pork goulash Fresh n lasso Example Experiment for freezing storage (30 days) Navážka Final mass Loss as a result dripping of juice Hydrocolloid G O O F Control 413.7 403, 9 9.8 2.3 33 Reference 0,6% collagen 397.0 394.8 2.2 0.6 34 0.6% alginate 389, 3 383.7 5.6. 1.4 35 0.6% carob meal 359.5 356.3 3.2 WHAT O 36 0,6% carboxymethyl- cellulose 332.6 329.2 3/4 1.0

Table 7

Schnitzel Fresh meat Example Experiment - for freezing storage (30days) Navážka Final mass Loss as a result dripping of juice Hydrocolloid . 9 O. Ό F Control· 270.9 264.9 6.3 2.3 37 Reference 0,6% collagen 251.0 249, 9 1.1 0.4 38 0.6% alginate 251.3 248.7 2.6 H- ¹ O 39 0.6% carob meal 327.5 326.1 1.4 0,4 ' 40 0,6% carboxymethyl- cellulose 272, 0 267.8 4.2 1.5

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Table 8

Pork goulash Fresh meat Example Experiment for freezing storage (30 days) Navážka Final mass Loss as a result dripping · juice Hydrocolloid G O O H Control 413, 7 403.9 9.8 2.3 41 Reference 0.6 '% collagen 397.0 394.8 2.2 0, 6 42 0.6% alginate 389, 3 383.7 5.6 1.4 43 0.6% carob meal 359.5 356, 3 3.2 0.8 44 0,6% carboxymethyl- cellulose 332.6 329.2 3.4 1.0

In summary, it can be stated that by using collagen as. In cold storage experiments, the hydrocolloid achieves approximately 35% greater effect in reducing the incidence of juice drip losses than alternative hydrocolloids. This difference is observed for the product in the form of slices (pork schnitzel) and also in the product in the form of small pieces (pork stew).

In frozen storage experiments, a fresh meat product with collagen as a hydrocolloid yields an approximately 25% improved effect and a 20% improved effect on pork stew than an alternative hydrocolloid.

However, in the case of fresh meat products treated with alternative hydrocolloids, there is the disadvantage that the surface of the meat has a partially matt appearance and, moreover, it has a slightly tacky effect, so that the completely positive effect of collagen as

* Hydrocolloids. Collagen is therefore the most preferred hydrocolloid.

The fresh meat used in Examples 1 to 44 was 3 days old at the time of use in the process of the invention.

This adjustment period has proved to be the most favorable in other experiments, although it is also possible without problems, perhaps an earlier adjustment, but with somewhat less effect. After 3 days after slaughter, only significantly worse results were found in the treatment.

Claims (14)

PATENT CLAIMS A method for treating a fresh meat surface, characterized in that the meat is treated with a solid hydrocolloid. Method according to claim 1, characterized in that the meat is cut prior to the hydrocolloid treatment. Method according to claim 1 or 2, characterized in that the hydrocolloid is in the form of a powder or granulate, preferably with a mean particle size of less than 0.2 mm. The method of claim 3, wherein the hydrocolloid is used in a spray-dried form. Method according to one of the preceding claims, characterized in that includes collagen-based hydrocolloid, in particular gelatin, animal glue, collagen, casein, whey proteins and / or hydrolysates thereof, as well as mixtures thereof. Method according to one of the preceding claims, characterized in that the meat is treated with 0.2 to 1.5 wt. hydrocolloid due to the weight of the meat. The method according to claim 6, characterized in that the meat is treated with 0.5 to 0.9 wt. hydrocolloid due to the weight of the meat. Method according to one of the preceding claims, ₍ ^r : 4 · 4 4 ·· « 5 · • · ··· 44 characterized in that the meat is meat of mammals The method of claim 8, wherein the hydrocolloid is selected from animal collagen. 10. Method according to one of of claims 1 to 7 mark ici s e t that meat is poultry meat. 11. Method according to claim 10, v y z n a č u emerging in that the hydrocolloid is selected from poultry collagen. A method according to any one of claims 1 to 7, wherein the meat is fish meat. The method of claim 12, wherein the hydrocolloid is selected from fish collagen. Method according to one of the preceding claims, characterized in that the hydrocolloid comprises a hydrocolloid which is obtained from vegetable raw materials. . . .................... 15. ..Use three ...... hydrocolloids ........ especially spray ^- dried, to treat fresh meat to minimize the loss caused by dripping juice Fresh meat of one of claims 1 to treated with a solid hydrocolloid according to